Cranberry Lychee Cornflake Cookies

Corn flakes cranberry lychee cookies

Time 50 mins | Serves 10

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  • 150g Nestlé® Corn flakes
  • 185g Unsalted Butter (semi-hard)
  • 75g Icing sugar
  • 3 Egg yolks
  • 200g All-purpose flour
  • 45g Corn flour
  • 100g Dried cranberries (chop to small pieces)
  • 60g Canned lychee (drain the liquid out and chop into tiny pieces)
  • ½ tsp Vanilla essence
  • 100g White compound chocolate (melted)
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  1. Preheat oven to 150°C. Line a tray with grease-proof paper.

  2. Cream butter, vanilla essence and icing sugar till light and creamy.

  3. Then, add in egg yolks, one at a time. Whisk until fluffy.

  4. Sieve in the flour and corn flour over the butter mixture. Mix well.

  5. Next, add Nestlé® Corn flakes, cranberries, and lychee. Give a quick whisk to break up Nestlé® Corn flakes and blend into the batter until it appears thick and clumpy.

  6. Spoon and drop the cookie batter on the lined tray.

  7. Lastly, bake the cookies in the preheated oven for 25 minutes or until golden brown.

  8. Cookies are soft when hot but will turn crisp when cooled. Coat with melted white chocolate. Store in an airtight container.

Recipe by:
Nestle GOLD Corn flakes